Tortilla Pizza Wrap (Print Version)

A handheld fusion of tortillas filled with sauce, cheese, and assorted toppings, pan-crisped golden.

# What You’ll Need:

→ Base

01 - 2 large flour tortillas (10-inch)

→ Sauce

02 - 4 tablespoons pizza or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 8 to 10 slices pepperoni (optional)
05 - ¼ cup sliced black olives
06 - ¼ cup sliced mushrooms
07 - ¼ cup diced bell peppers
08 - 2 tablespoons chopped red onion
09 - 1 tablespoon fresh basil leaves (optional)

→ For Cooking

10 - 1 tablespoon olive oil or butter

# How to Make It:

01 - Place one tortilla flat on a cutting board. Using a knife, make a single cut from the center to the edge.
02 - Spread 2 tablespoons of pizza sauce evenly over the entire tortilla, leaving a small border around the edges.
03 - Sprinkle ½ cup shredded mozzarella cheese evenly over the sauced tortilla.
04 - Place desired toppings on each quarter of the tortilla, such as pepperoni on one segment, olives on another, and vegetables on the remaining segments.
05 - Starting at the cut, fold each quarter over the next to form a layered, triangular wrap. Repeat with the second tortilla.
06 - Warm olive oil or butter in a large nonstick skillet over medium heat.
07 - Place the folded wraps seam-side down in the skillet. Cook each side for 3 to 4 minutes, pressing gently, until golden brown and cheese is melted inside.
08 - Remove wraps from the skillet, allow to cool slightly, cut in half if desired, and serve warm.

# Additional Tips::

01 -
  • Ready in under 20 minutes, which means you can feed yourself without ordering takeout.
  • You get the crispy edges of a pan-fried quesadilla meets the flavor of actual pizza.
  • Endlessly customizable, so everyone can build exactly what they're craving.
02 -
  • If your tortilla starts leaking sauce and cheese, you used too much filling or the heat was too high, keep the temperature at medium and don't overstuff.
  • Brush the outside of the wrap with a tiny bit of olive oil before cooking and you get a restaurant-quality crispy exterior that makes people ask for seconds.
03 -
  • Use a nonstick skillet and you'll never fight with the spatula, the wrap releases cleanly and stays intact.
  • If you want extra crispiness without burning the tortilla, cook on medium-low and extend the time by a minute on each side instead of cranking the heat.
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